From farm to table

"Sigri Olive Mill has a capacity of 75 tons of olives/day. We control all stages of production according to high standards."

Our vertical production starts from the olive trees in the estate and continues to the mill and bottling facilities. There are also storage facilities and a logistics department.
From the growth of the tree and the olive, to the production, standardization, storage and promotion of the olive oil, we have streamlined the process.

Our harvested olives are collected and immediately taken

to the olive mill where they are washed, defoliated and ready for production!

We innovate in applying a linear production instead of batch production. The olive mill automatically recognizes the degree of ripeness & cultivar of the olive, applying the optimal production conditions.

Cooling throughout the process plays a vital part, so that the aromas remain in the final product.

The minimum amount of water is utilized so that the antioxidants and other water-soluble substances remain in the olive oil. Also, the use of nitrogen gas during production & storage helps avoid oxidation of the fatty acids.

“A traditional architecture Olive Mill using rocks and other materials, native to the island of Lesvos. An advanced olive mill, combining tradition with technology.”

What makes Sigri Olive Mill unique

is the linear production with predetermined parameters for production conditions depending on the Quality, Variety and Degree of ripeness of the olive.

“The Olive paste always circulates through a closed circuit to prevent contact with the air and, therefore, oxidation.”

Water is not used during oiling, except for the washing machine. The olives are placed in the masher, and then in the mixers where water is usually added. We choose a closed circuit throughout the process and to not add water so that the oil does not oxidize and is protected from the external environment. After the blender, the oil is removed by centrifugation and extracted with filters from the separator. It is then placed in the tank and then in the pipes, and finally it is standardized.

Throughout the process the temperature does not exceed 25-27 degrees Celsius. Temperature is one of the factors that can degrade the quality of the oil so maintaining the right temperature is important.

Inside the tanks the oil is kept at 17 degrees Celsius and in shade because the light degrades the quality. The air inside the tank is filled with nitrogen (inert gas). The olive oil is filtered with ecological paper filters before storage, to remove any impurities.

All processes are monitored and controlled digitally.